Antioxidant enzyme activities in liver tissue of chickens fed diets supplemented with various forms and amounts of selenium.
Informácie o publikácii
Zápis:
HOLOVSKÁ, Katarína - HOLOVSKÁ, Katarína - ČOBANOVÁ, Klaudia - ČEKONOVÁ, Silvia - LENÁRTOVÁ, Viera - LEVKUT, Mikuláš - JAVORSKÝ, Peter - LENG, Ľubomír. Antioxidant enzyme activities in liver tissue of chickens fed diets supplemented with various forms and amounts of selenium. In: Journal of Animal and Feed Sciences. 2003. ISSN 1230-1388, Roč. 12, č. 1 (2003), s.145-154.
(2003: 0.402 - IF, 31 - H-index, 0.263 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)
(2003: 0.402 - IF, 31 - H-index, 0.263 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q)
Rok vydania:
2003
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
HOLOVSKÁ Katarína
0 %
ČOBANOVÁ Klaudia
0 %
ČEKONOVÁ Silvia
0 %
LENÁRTOVÁ Viera
0 %
0 %
JAVORSKÝ Peter
0 %
LENG Ľubomír
0 %
Podiel UVLF:
0 %
Vydanie:
Journal of Animal and Feed Sciences
Roč. 12, č. 1 (2003), s.145-154
Krajina vydania:
Slovensko
ISSN:
1230-1388
Oblasť výskumu:
neuvedená
Scientometria:
2003: 0.402 - IF, 31 - H-index, 0.263 - SJR, Q3 - SJR Best Q, Q3 - JCR Best Q
Jazyk:
anglický
Ohlasy:
2018-2018: [1] AHMADI, M. - AHMADIAN, A. - SEIDAVI, A. R. Effect of Different Levels of Nano-selenium on Performance, Blood Parameters, Immunity and Carcass Characteristics of Broiler Chickens. In POULTRY SCIENCE JOURNAL. ISSN 2345-6604, 2018, vol. 6, no. 1, pp. 99-108. [WoS]
2018-2018: [1] SOBOLEV, O. - GUTYJ, B. - PETRYSHAK, R. - PIVTORAK, J. - KOVALSKYI, Y. - NAUMYUK, A. - PETRYSHAK, O. - SEMCHUK, I. - MATEUSZ, V. - SHCHERBATYY, A. - SEMENIV, B. Biological role of selenium in the organism of animals and humans. In UKRAINIAN JOURNAL OF ECOLOGY. ISSN 2520-2138, 2018, vol. 8, no. 1, pp. 654-665. [WoS]
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2012-2012: [1] CICHOSKI, A.J. - ROTTA, R.B. - SCHEUERMANN, G. - CUNHA JR., A. - BARIN, J.S. Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions | Investigação da atividade de glutationa peroxidase em carne de frango submetida a diferentes condições experimentais. In Ciencia e Tecnologia de Alimentos, 2012, vol.32, no.4, 661-667. [Scopus]
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